LEE, KANG KOOKKR,이강국,LEE, JA HYEONKR,이자현,LEE, JIN HYEUNKR,이진현,LEE, CHI UKR,이치우
申请号：
KR1020150156081
公开号：
KR1020170053812A
申请日:
2015.11.06
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to soybean sauce manufactured by using acorn powder as a main material and a method for manufacturing the same. More specifically, the soybean sauce manufactured by using acorn powder is manufactured by: manufacturing a fermented soybean block by mixing and steaming washed beans for a fermented soybean block, black beans, and Rhynchosia nulubilis, mixing the obtained mixed steamed beans with acorn powder, grinding the mixture, molding the mixture in the shape of a fermented soybean block, fermenting and drying the mixture and then adding salt water 2-5 times (w/w) of the fermented soybean block obtained in the earlier step to the fermented soybean block, soaking the fermented soybean block in the salt water, aging the fermented soybean block for five years, filtrating the aged product, and concentrating the filtrate. As a result of evaluating anti-obesity, anti-inflammatory, and anti-cancer functionality and evaluating sensory properties of the soybean sauce manufactured by using acorn powder by comparing the soybean sauce of the present invention to common soybean sauce in the market, as acorn power is used when the soybean sauce of the present invention is manufactured, anti-obesity, anti-inflammatory, and anti-cancer functionality is enhanced. In addition, as the soybean sauce of the present invention is aged for five years, the tannin element is completely decomposed and bitter taste is reduced. Therefore, the value of the soybean sauce can be increased in the aspects of nutrition, functionality, quality, and preference.COPYRIGHT KIPO 2017본 발명은 도토리분말을 주재로 하는 간장 및 그 제조방법에 관한 것으로 더욱 상세하게는 수세한 메주콩, 흑태 및 쥐눈이콩을 혼합하여 증숙하고 얻은 혼합 증숙한 콩에 도토리분말을 혼합한 다음 분쇄하고 메주 모양으로 성형한 후 발효 및 건조하여 메주를 제조하는 단계와 상기 단계에서 얻은 메주에 2~5배(w/w)의 소금물을 가하여 침지하고 5년간 저온 숙성시킨 후 숙성물을 여과하고 남은 여액을 농축시켜 간장을 제조하고 상기 간장의 항비만, 항염 및 항암 기능성을 평가하고 시판 간장과 관능검사를 비교 평가한 결과, 간장 제조시 도토리분말을 사용함으로써 항비만, 항염 및 항암의 기능성을 향상시킬 뿐만 아니라 5년간 숙성하여 탄닌 성분이 완전 분해됨으로써 쓴맛이 감소하여 영양학적, 기능적, 품질 및 기호도 측면에서 간장
